Transport this crispy-savoury HK treat from the dim sum hall push carts to your tea table at home. It's easy to make, and oh-so cute when shaped and cooked with your BRUNO Hotplate's Takoyaki plate attachment.
Delving into the deets
To ensure even cooking, flip the ones in the centre first, then work outwards. The ones in the centre will also finish cooking faster, so remove them from the hotplate first.
Recipe (makes 36 toast-ettes)
- With a knife, cut each slice of bread into 9 equal parts.
- Devein and rinse shrimp thoroughly with clean tap water. Drain well and pat dry with a kitchen towel.
- Chop shrimp with a knife until it becomes a coarsely minced sticky paste.
- Add the shrimp, fish paste, cooking sake, mayonnaise, salt, and potato starch into a bowl and mix to combine them into a seasoned seafood paste.
- Push the bread pieces into each hole of the Takoyaki plate and add equal parts of the seafood paste on top. Wet your hands when doing this to prevent the paste from sticking to them.
- Drizzle the sesame oil over the top of the takoyaki plate so that it seeps into the holes. Turn the heat to MED and cover the hotplate with its lid.
- Flip each toast-ette with a wooden skewer and cook for another minute.
- When the shrimp toast is crispy and the middle is cooked, remove them to a plate and garnishing with coriander leaves.